Homemade Cashew Butter Recipes

Steps:

• Process cashews and salt in a food processor until desired consistency, about 5-7 minutes, scraping down sides as needed. Add coconut oil and process another 30 seconds. Store in an airtight container in refrigerator.

Steps:

• With metal blade in food processor, place cashews in bowl of processor.
• Process, turning on and off rapidly, until cashews are finely ground. Add butter and salt; process until smooth. Taste and add salt, if desired.
• Note:.
• If using roasted salted cashews, you may not need to add any salt. To begin with, taste and add a little at a time, until you reach desired saltiness. If using raw or unsalted cashews, add about 1/4 teaspoons salt after processing. Taste, and adjust salt to taste.

Steps:

• In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired. Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste.
• Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.

Steps:

• Put cashews and sea salt in a food processor; add 2 tablespoons rice bran oil. Pulse until blended. Add 2 more tablespoons oil and pulse until mixture doesn't move. Add the last 2 tablespoons oil and pulse until a thick paste forms; continue pulsing until a smooth, viscous past forms.

Steps:

• Pour the cream into a food processor and process on high for about 5 minutes, or until the cream looks very curdled and it sounds splashy.
• Strain the mixture through a fine-mesh sieve lined with cheesecloth and squeeze gently to remove as much of the buttermilk as possible.
• Add the ice to a large bowl and cover with water. Add in the butter and, using your hands, squeeze and knead the butter just to get a bit more of the buttermilk out and lightly chill the butter. Drain away the water and ice, dry out the bowl and mash the salt into the butter.
• Transfer to a serving vessel or wrap in wax or parchment paper and serve at room temperature or chilled.

Steps:

• Process nuts in food processor 1 min. or until evenly ground.
• Add remaining ingredients; continue processing 6 to 10 min. or until smooth, stopping occasionally to scrape down side of container. (Note: The nut butter will first become firm and doughlike. Eventually, the nuts will release their oils and the butter will become smooth and spreadable.)

Steps:

• Preheat oven to 350 degrees.
• Line baking sheets with parchment paper.
• In a medium bowl, whisk together flour, baking soda and salt, and reserve.
• In a food processor fitted with a metal blade, combine unsalted cashews and vegetable oil and pulse until mixture forms a thick, smooth paste and reserve.
• In a large bowl, using an electric mixer on medium speed, beat butter, dark brown sugar and granulated sugar until creamy.
• Add egg and beat well.
• Add rum and vanilla extract and beat well.
• Reduce speed to low and add flour mixture.
• Add cashew-vegetable oil mixture and beat well.
• Using a spoon, stir in salted cashews, oats, three-quarters of Heath Milk Chocolate Toffee Bits and macadamia nuts.
• Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets.
• Using a fork dipped in water, gently flatten cookies into a criss-cross pattern.
• Sprinkle 1/4 teaspoon of remaining Heath Chocolate Toffee Bits on top of each cookie and bake 12 to 15 minutes.
• Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.